Sausage, Spinach, Peppers, Potato and Tomato Wine Skillet Recipe

Friday, August 23, 2013

I can never get tired of eating this throw together dish, all in one pan Italian style stile Italiano salsiccia e peperoni an Italian specialty for our house hold growing up. You can add what ever you like. Mom called it Giambot or Jaumbrought not sure of the spelling. Whatever it's called it sure taste great, hopefully you get the idea! We have use many kinds of greens during my childhood days anything from escarole to savoy cabbage and no matter what was in this pan it was delicious all mixed together.

We make this one often.

Italiano salsiccia e peperoni (sausage and peppers)

2 pounds Italian Hot Sausage
1 pound of baby spinach or (escarole, savoy cabbage or swiss chard any green you like will do just fine, however other than using spinach, those other greens needs to be boiled in salt water until tender first then tossed in)

2 bell peppers cleaned and sliced
4 sliced plum tomatoes
3 thin slice yellow potatoes par boiled and drained
1/2 cup white wine (Chablis preferred) or use chicken broth if you like
olive oil
3 cloves minced garlic
red pepper flakes to taste
salt and pepper taste
bread crumbs
grating cheese
parsley, oregano, basil, rosemary

Note: mom use to add tree mushrooms if you have them too those go in with the sausage and peppers

olive oil
Optional: balsamic vinegar

Italian Ciabatta crusty bread recipe click here

In a large fry pan sauté the sausage and peppers in 2 to 3 tablespoons olive oil on low for around 20 minutes turning sausage and peppers often.  Add the garlic, spinach and cook until wilted around 10 minutes (or any other green goes in at this point). Add the wine, herbs, spices, tomato halves and cooked potatoes. Cook all together until wine boils away to half, around 10 more minutes. Sprinkle the top generously with grating cheese and bread crumbs. Drizzle with olive oil over the bread crumbs. Serve with Italian crusty bread ,  a drizzle of olive oil and mix in a little balsamic vinegar on the bread with your meal.

+claudia lamascolo  Author

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